Garlic and Thyme Roasties

You will need:

• Six tablespoons of vegetable oil, Or if you want to make them even nicer, use goose fat, but if your watching your weight, stay away from the goose fat.... or roast potatoes at that matter
• Four garlic cloves crushed
• A couple of sprigs of fresh thyme
• One teaspoon of salt
• One teaspoon of freshly cracked black pepper
• You of course will need the good auld potato, I steam the potatoes for roughly 20 minutes, then I shake in the colander and allow to sit for awhile to allow the steam to evaporate.

Preheat your oven to 200.
 Take a large roasting tray and add six tablespoons of vegetable oil, crushed garlic and sprigs of thyme. Put in the oven for 10 minutes to heat the oil to ensure its piping hot.
At this stage take the roasting dish out, Please be careful! As the oil will be roasting at this stage.... see what I did there, anyway...
 After you've shaken the steamed potatoes add carefully to the hot oil.
Shaking the potatoes in the colander will ensure that your roasties will be extra crispy as the edges have created the rough surface yet remain a fluffy inside.
Bake for roughly 30 minutes.
Season with salt and pepper and some freshly chopped parsley.

 

Smoked Salmon, Beetroot and Feta Cheese Salad

you will need

• One packet of fresh smoked salmon
• 1/4 a block of feta cheese, crumbled
• Handful of rocket, watercress and baby gem leaves
• 1/2 teaspoon of freshly cracked black pepper
• Juice of half a lemon
• Thin slices of cucumber
• Sliced picked beetroot

I prefer to use pickled beetroot for this as I think it balances out the smokiness of the salmon and cuts through the saltiness of the feta cheese.
Simply garnish a large plate of bowl with salad greens of your choice, squeeze juice of half a lemon and season with black pepper.
Layer the smoked salmon on top and crumble over the feta cheese.
Slice the beetroot and scatter on top!

Spicy Chicken and Prawn Stir Fry

You will need

• Two large chicken breasts, thinly sliced
• One cup of defrosted prawns
• Two garlic cloves finely minced
• One inch of grated fresh ginger
• Three tablespoons of light soy sauce
• One tablespoon of red curry paste
• One packet of egg noodles, cooked according to instructions
• Broccoli florets, strips of julienne carrots, or whatever vegetable you'd prefer  
• A bunch of finely sliced spring onions
• One teaspoon of Chinese five spice

Cook your noodles according to packet instructions.
Cut chicken into thin strips , marinade chicken strips with a teaspoon of Chinese five spice, and tablespoon of soy sauce.
Heat a wok to a medium to high heat, add your carrot and chicken and cook until chicken is fully cooked through this should take roughly 5 to 6 minutes.
Add your garlic,ginger, soy sauce and  along with a tablespoon of red curry paste.
For the last 10 minutes, add one cup of prawns, broccoli and then add the noodles, to allow the noodles to absorb the flavour.
Scatter with freshly sliced spring onions and sesame seeds