Chicken Tikka Recipe

(serves 4-6)

Ingredients

750g / 1 1/2lb boneless, skinless chicken breasts (cut into 1 inch cubes)
3 tablespoons plain natural yoghurt
2 tablespoons tomato puree
1 small onion, finely chopped
1 inch piece of fresh root ginger, peeled and grated
3 crushed garlic cloves
1 tablespoon paprika
1 teaspoon ground cumin
large pinch of cayenne pepper
4-6 metal skewers

Method

1. To make the marinade combine the yoghurt, tomato puree, ginger, garlic, onion, paprika, cumin and cayenne pepper in a large bowl.

2. Place the chicken in the marinade, mix well ensuring that all the chicken is coated. Cover and marinate in the fridge for as long as you can, but at least 1 1/2hrs (overnight is best if you have time).

3. Preheat the grill.

4. Thread the chicken on to each skewer, then place under the hot grill (at least 4 inches away from the heat) and grill for around 3-5 minutes on each side or until the chicken is completely cook through. Serve.

*These chicken tikka pieces go great with cucumber raita or why not try them inside a pitta bread with a crisp salad.

Sweet and Sticky Chicken Wings Recipe

(serves 5-6)

Ingredients

1kg chicken wings

4 tbsp ketchup

4 crushed garlic cloves

3 tbsp soft brown sugar

2 tbsp sweet chilli sauce

4 tbsp dark soy sauce

Method

1. Preheat the oven to 200C / 180F / Gas 6.

2. Using a large bowl, mix together the garlic, soft brown sugar, ketchup, sweet chilli sauce and soy sauce.

3. Tip the chicken wings into the bowl and toss well, ensuring all the wings are coated. Transfer them to a large roasting tray and spread out.

4. Place the roasting tray on the middle shelf of the oven and roast for around 40 minutes until completely cooked through.

5. Serve and enjoy.

*These sweet and sticky chicken wings taste great with creamy coleslaw on the side.

Bacon Omelette Recipe

(serves 1)

Ingredients

2 bacon rashers
2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

Method

1. First of all grill the bacon until cooked, then chop the rashers into small pieces. In a bowl beat the eggs with salt, pepper and milk.

2. Place a knob of butter in non-stick frying pan over a medium heat. When the butter melts, pour the egg mixture into the centre of the pan and place bacon pieces in also. Stir twice then cook for approx 3-5 minutes until egg / bacon mixture is set.

3. Loosen the edges of the egg using your spatula, lift and fold the omelette in half and slide the omelette off onto a plate.

Easy Mushroom and Spinach Lasagne Recipe

(serves 6)

Ingredients

500g (1lb) mushrooms, sliced
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
30g (1oz) plain flour
2 x 400g cans chopped tomatoes
1 tbsp chopped fresh basil
500g (1lb) frozen whole leaf spinach, thawed and drained
White sauce – made with 90g (3oz) each of butter, plain flour, 900ml (1 1/2 pints) milk
300g (10oz) mature Cheddar cheese, grated
150g (5oz) no-precook lasagne sheets
salt and black pepper

Method

1. Preheat oven to 190C / 375F / Gas 5.

2. Heat the oil in a saucepan, then add the chopped onion, sliced mushrooms and crushed garlic and cook for around 10 minutes or until nice and soft. Sprinkle in the flour and cook, stirring the mixture for 1 minute.

3. Add the tomatoes to the saucepan and season with the salt and pepper. Cover and simmer for 20 minutes.

4. To make the white sauce, melt the butter in a small saucepan, sprinkle in the flour and stir constantly for 1 minute. Remove from the heat and gradually add the milk whilst stirring. Bring the sauce to the boil whilst stirring, and wait until the sauce thickens. Simmer for 2-3 minutes.

5. Season the spinach well with salt and black pepper. Taking 1 teaspoonful at a time, shape the spinach loosely into around 22-24 balls.

6. Spoon one-third of the mushroom mixture into a large ovenproof dish and place 8 of the spinach balls on top. Cover with one-third of the white sauce and one-third of the cheese. Arrange half of the lasagne sheets on top. Repeat the layers, finishing with the cheese.

7. Bake the mushroom and spinach lasagne in the oven on the middle shelf for 35 minutes or until the pasta is tender.