Ingredients

• 2 small chicken breasts
• 1 egg, beaten
• 2 tbsp plain flour
• 50g panko breadcrumbs
• Small bunch of thyme, finely chopped
• 1 lemon, zested
• 2 tbsp rapeseed oil
• 400g cherry tomatoes on the vine

For the creamed corn

• 1 shallot, finely chopped
• 2 corn cobs
• 200ml semi-skimmed milk
• 40g reduced-fat creme fraiche
• Small bunch of chives, finely sliced plus extra to serve

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the chicken breasts between two sheets of baking parchment and gently bash with a rolling pin until they are an even thickness, about 1cm. Tip the beaten egg, flour and panko breadcrumbs into three separate bowls. Stir half the thyme, the lemon zest and some seasoning into the breadcrumbs. Dip the chicken breasts in the flour, then the egg and finally the breadcrumbs, then transfer to a baking sheet. Drizzle over 1 tbsp oil and cook in the oven for 30 mins until golden and crisp. Halfway through the cooking time, put the tomatoes on a separate small baking tray, toss with the remaining thyme and roast alongside the chicken for the final 15 mins.
2. To make the creamed corn, heat the remaining oil in a medium saucepan over a low heat and fry the shallot with a pinch of salt for 10 mins, or until softened and translucent. Cut the corn kernels off the cobs by holding the cobs upright on a board and running a serrated knife down the length. Tip the sweetcorn into the pan along with the milk, then simmer gently for 10 mins. Roughly blitz using a hand blender until the mixture is mostly smooth but some chunky bits of corn remain. Stir through the crème fraîche and chives and season to taste.
3. Divide the chicken schnitzel, creamed corn and roasted tomatoes between two plates, then scatter the corn with extra chives and serve.

Ingredients

• 3 tbsp white wine vinegar
• ½ tsp caster sugar
• 80g cucumber, thinly sliced
• 4 radishes, thinly sliced
• 2 x 250g pouches ready-cooked quinoa
• 1 lemon, juiced
• 200g natural yoghurt
• 1 tbsp dill, finely chopped, plus extra to garnish
• 4 hot smoked salmon fillets, skin removed
• 3 ready-cooked beetroot in natural juices, sliced into thin wedges

Method

1. Combine the vinegar and sugar with a pinch of salt in a bowl. Add the cucumber and radishes, toss to combine and set aside.
2. Add the quinoa to another large bowl. Reserve 1 tsp of the lemon juice and pour the rest over the quinoa. Season lightly and toss to combine. Add the yogurt and chopped dill to a small bowl along with the 1 tsp lemon juice and combine. Season.
3. Divide the quinoa between four shallow bowls and top with the salmon, beetroot and pickled vegetables. Drizzle over the yogurt and garnish with the remaining dill.

Ingredients

• 1 tbsp vegetable or olive oil
• 1 large onion, halved and sliced
• 2 red or yellow peppers, sliced
• 1 large garlic clove, grated
• 1 tbsp cumin
• 1 tbsp dried oregano
• 1 tbsp smoked or sweet paprika
• 400-500g chicken, mini fillets or skinless chicken
• 400g can chopped tomatoes
• 1 small can of pineapple rings or chunks, about 200g, cut into small pieces
• 8 soft tortilla wraps
• Mayonnaise, to serve

Method

1. Heat the oil in a large frying pan over a medium heat. Cook the onion and peppers for 10 mins, stirring regularly until softened. Add the garlic, cumin, oregano and paprika, and cook for 1 min.
2. Add the chicken strips, tomatoes and pineapple, turn up the heat and bring to the boil, then reduce the heat to low and simmer for about 15 mins, with the lid on for the first 5 mins, until the chicken is cooked through. Season to taste.
3. Spread the tortilla wraps with a little mayonnaise if you like, pile in the chicken and veg, fold up and enjoy.

Ingredients

• 300g small new potatoes, halved
• 250g asparagus
• 3 eggs
• 1 tbsp olive oil
• 200g thick-cut sashimi-grade tuna loin, or 2 tuna steaks
• 3 large tomatoes, quartered
• 50g pitted Kalamata olives, halved
• 10 caper berries

For the dressing

• 5 anchovy fillets
• ½ garlic clove, crushed
• 70ml extra virgin olive oil
• ½ lemon, juiced

Method

1. Cook the potatoes in a pan of boiling salted water for 12 mins, or until a cutlery knife can be easily inserted. Transfer to a bowl using a slotted spoon and leave to steam-dry. Add the asparagus to the pan and boil for 2 mins, then put in a bowl of ice-cold water and set aside.
2. Bring another pan of water to the boil over a medium-high heat and cook the eggs for 7½ mins. Drain, then add the eggs to the bowl of water with the asparagus.
3. For the dressing, bash the anchovies and garlic together using a pestle and mortar until you have a very smooth paste. Tip this into a bowl, then whisk in the extra virgin olive oil and lemon juice. Season.
4. To sear the tuna, heat the olive oil in a large, non-stick frying pan over a medium-high heat and cook for 1-2 mins on each side, just until it has a slightly golden colour. Slice into thick pieces (it should still be pink in the middle), then peel and halve the eggs.
5. Toss the potatoes, asparagus, tomatoes, olives, caper berries and dressing together on a large serving platter. Top with the eggs and tuna slices, then season well and serve.

Ingredients

• 2 sirloin steaks, fat trimmed and discarded
• Vegetable oil, for the steaks
• 300g dried buckwheat noodles
• 2 tbsp sesame oil
• Thumb-sized piece of ginger, grated
• 1 garlic clove, crushed
• 1 tsp chilli flakes
• 4 spring onions, sliced
• 4 baby pak choi, halved
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• 2 tbsp brown rice miso
• 2 tbsp black sesame seeds, plus extra to serve

Method

1. Heat a non-stick griddle or frying pan over a high heat. Season the steaks with salt and rub with a little oil, then griddle on each side for 2-3 mins. Set aside, covered in baking parchment, to rest.
2. Meanwhile, cook the noodles following pack instructions, then leave to rest in a bowl filled with cold water.
3. Heat the sesame oil in a wok over a medium heat. Add the ginger, garlic and chilli and cook for 1 min, then add the spring onions and pak choi, and stir-fry until they begin to wilt. Add the honey, vinegar and miso, then toss in the noodles and sesame seeds. Divide between four bowls. Slice the steak and place on top of the noodles, sprinkling over extra sesame seeds, if you like.