PASTA PRONTO! AND QUICK BITES

Pasta pronto!

These pasta dishes are about as easy and quick as they come as the sauces are ready by the time you have cooked the pasta.

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Quick mac and cheese
This recipe was created accidentally out of my sheer desperation to try not break a promise to 3 very tiny, hungry children that they could have macaroni cheese after I realised that I had only one pot to make it in! I have used this method to make mac and cheese ever since. 

Serves 6
Ingredients:
500g dried wholewheat pasta
30g flour
500ml skimmed milk
75g grated cheddar, red Leicester or double Gloucester cheese

Method:

1. Begin to cook the pasta but cook for 2 minutes less than packet directions.
2. Drain the pasta and return it to the same pot on low heat. Add the flour and stir it for about 1 minute through the pasta until completely coated and starting to cook.
3. Add the milk and stir through while turning up the heat to medium. Continue to stir until it is beginning to bubble, about 2 minutes.
4. Add the cheese and stir until it has melted and a thick sauce is formed.

Variation: To turn this quick fix into a one-pot meal, simply add 225g of frozen veg directly to pasta at the same time as the cheese and it will cook as the sauce forms (peas and sweetcorn work really well)

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Gnocchi al pesto
The quickest and best pesto! I prefer to add the cheese after mixing the pesto with the pasta rather than incorporating it into the sauce to avoid it becoming too gloopy.

Serves 4-6
Ingredients:
1 Kg gnocchi pasta
50g fresh basil (little stems and leaves)
2 cloves garlic, peeled
75ml extra virgin olive oil
30g pine nuts*
Grated parmesan cheese to serve (approx. 25g)

Method:

1. To cook the gnocchi, heat a large pot of water until it begins to boil. Add the gnocchi to the boiling water and stir until the water boils again. Remove the gnocchi with a slotted spoon when it floats to the top of the pan, after about 2 minutes.
2. For the pesto, rinse the basil and place the stems and leaves in a food processor or bowl if you are using a hand blender. Add the whole garlic and olive oil.
3. Lightly toast the pine nuts in a dry frying pan or under a grill until golden and shiny. Add to the other ingredients and blend until smooth.
4. Pour the pesto sauce into a serving dish and add the cooked gnocchi. Toss the gnocchi with the sauce until evenly coated and grate some parmesan cheese on top. Fold the cheese into the gnocchi and then finally, top it with a little more parmesan cheese before serving.

Variation: Add 2 tbsp of sundried tomatoes to the basil (and use a little less olive oil) to make a red pesto sauce.

* If pine nuts are not available, you can substitute any other nuts you have on hand such as walnuts, hazelnuts or almonds.

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Fusilli with pea pesto
Although this uses brightly coloured green pea fusilli you can substitute any shape of short pasta that you have at home. If you are making the pesto ahead of time, add a squeeze of lemon to prevent it from discolouring.

Ingredients:
500g green pea fusilli
50g fresh basil (little stems and leaves)
2 cloves garlic, peeled
100g frozen garden peas, defrosted
50ml extra virgin olive oil
30g pine nuts*
Grated Parmesan cheese to serve (approx. 25g)

Method:

1. Cook the pasta as per packet instructions while you prepare the pea pesto.
2. For the pesto, rinse the basil and place the stems and leaves in a food processor or bowl if you are using a hand blender. Add the peas, whole garlic and olive oil.
3. Lightly toast the pine nuts in a dry frying pan or under a grill until golden and shiny. Add to the other ingredients and blend until smooth. Add a little water 20-25ml to the pesto to loosen it to a sauce.
4. Pour the pesto sauce into a serving dish and add the cooked pasta. Toss the pasta with the sauce until evenly coated and grate some Parmesan cheese on top. Fold the cheese into the pasta and then finally, top it with a little more Parmesan cheese before serving.

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Spaghetti with broccoli and lemon
A simple pasta to make when the cupboard is almost bare.

Serves 4-6
Ingredients:
500g dried wholewheat spaghetti
1½ tbsp extra virgin olive oil
1 onion, sliced finely
450g broccoli, cut into bite-sized pieces
1 lemon
300ml half-fat cream fraiche
60g Emmental cheese
Black pepper to serve

Method:

1. Begin to cook the pasta as per packet directions.
2. Meanwhile, while you are waiting for the water to boil, heat the olive oil in a large frying pan on medium heat. Add the onion and broccoli and stir fry for a couple of minutes until it is starting to cook. Add approximately 4 tbsp of water and turn down the heat so it is just simmering. Leave it to cook until the water has almost evaporated.
3. Grate the lemon rind into the pan and stir through. Squeeze the juice of half of the lemon into the broccoli and stir again. Finally, stir through the cream fraiche and let simmer until the broccoli is cooked through and any liquid has reduced to a sauce.
4. Drain the pasta and add to the veg and mix to combine. Grate the cheese into the pasta and stir again. Serve with a little coarsely ground black pepper.

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Smoked salmon tagliatelle
Although this recipe uses wholemeal tagliatelle feel free to substitute any other wholemeal pasta shape if unavailable. You can also substitute fresh dill for the basil, if preferred.

Serves 5
Ingredients:
500g dried wholewheat tagliatelle
1½ tbsp extra virgin olive oil
1 onion, sliced finely
2 cloves garlic, crushed
1 lemon
300ml half-fat cream fraiche
2 tbsp capers (optional)
200g smoked salmon
60g Parmesan cheese
Handful of fresh basil, torn
Black pepper to serve

Method:

1. Begin to cook the pasta as per packet directions.
2. Meanwhile, while you are waiting for the water to boil, heat the olive oil in a large frying pan on medium heat. Add the onion and stir fry for a couple of minutes until it is starting to soften. Add the garlic and stir until cooked and turn the heat down to low.
3. Grate the rind of the lemon into the pan and stir through. Squeeze the juice of half of the lemon into the pan and stir through the cream fraiche and capers, is using. Let simmer for a couple of minutes until everything has come together into a sauce.
4. Turn off the heat and slice the smoked salmon into bite-size pieces. Add to the sauce and stir through.
5. Drain the pasta (keeping a little pasta water aside) and add to the sauce and mix to combine. Grate the cheese into the pasta and stir again. If the sauce is too claggy, add a little reserved pasta water to thin it out. Top with the fresh basil and serve with a little coarsely ground black pepper and a green salad.

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Quick Bites

Frittata
Another basic Italian recipe where you can add almost anything you have in your cupboard or freezer to make this quick meal.

Makes a 25cm frittata
Ingredients: 
1 tsp olive oil
1 red onion, sliced finely
1 red or yellow pepper, chopped
150g broccoli, cut into bite size pieces
150g sugar snap peas, cut in halves
50g frozen sweetcorn
50g frozen peas
8 eggs

Method:

1. Heat the olive oil and onion in a 25cm non-stick frying pan on medium and stir until it is starting to sizzle. Add the pepper and broccoli and continue to stir for another 2 minutes. Add around 2 tbsp water, cover with a lid and turn down the heat a little so that it is just simmering. Leave to cook for about 2 minutes then remove the lid and add the sugar snap peas and frozen veg. Continue to simmer until all the vegetables are just cooked and the water has completely evaporated.
2. Beat the eggs in a bowl and add all at once to the frying pan. Shake the pan a little to make sure the vegetables are fully coated and lift the edges to check that it is cooking.
3. After around 5 minutes, when the edges are beginning to set, cover the frying pan with a large plate and carefully and quickly flip the pan so that the frittata is now upside down on the plate. Return the pan to the heat and slide the frittata back into it. Turn the heat down to low and cook for a further 8-10 minutes until the other side is browned and the egg is cooked. If you prefer your frittata cooked further but you do not wish it to become any browner, simply microwave it on high for 2 minutes more. Serve hot or cold.

Variation: You can use any leftover or frozen veg, tinned beans, cheeses or add any fresh or dried herbs you find in your kitchen. Some particularly good additions are: mushrooms, potatoes, sweet potatoes, spinach, cherry tomatoes, courgette, aubergine, kale, feta cheese, leftover beans, cooked bacon, ham, chicken—even leftover pasta! 

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Speedy salad dressings and vinaigrettes
These dressings are very versatile and also happen to be very low in salt but they are so flavoursome that you won’t miss it!

Pumpkin dressing
This vinaigrette goes especially well with roasted root vegetables or nutty grains.

Ingredients:
50g pumpkin seeds
45ml extra virgin olive oil
Juice and flesh of one blood orange or a satsuma
Juice of 1 large lemon
½ garlic clove
Freshly ground black pepper

Method:

1. Heat the pumpkin seeds in a dry frying pan on medium heat. Shake the pan as you roast them for around 2 minutes or until they pop.
2. Remove from the heat and place in a food processor. Add the rest of the ingredients and pulse until smooth. Thin the dressing with more lemon juice or a little water, if needed.

Avocado and herb dressing
This dressing can be used for any salad leaves but it also makes a nice sauce for salmon or chicken.

Ingredients:
1 small garlic clove, crushed
1 avocado
4 tbsp fresh tarragon, chopped
4 tbsp fresh basil chopped
3 tbsp white wine vinegar
Juice of 2 lemons
Cracked black pepper to taste

Method: Place all of the ingredients in a food processer or use a hand blender to pulse until smooth. If you wish to thin the dressing, add a little more lemon juice or a water. Cover until needed as the avocado will cause the dressing to brown over time.

Orange Balsamic vinaigrette
This easy vinaigrette takes no time to make and works well with a salad with finely cut fennel or caramelised pears.

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Hearty Caesar salad
You may not want to go back to the traditional Caesar salad after trying this version. 

Serves 6
Ingredients:
250g bulgur wheat
1 large clove garlic, crushed
Juice from 1 lemon
1 tbsp anchovy paste or 1x 30g tin anchovy fillets, chopped
1 tsp Worcester sauce
½ black pepper
25g grated parmesan cheese
50ml extra virgin olive oil
½ head of Romaine or cos lettuce
250g cherry tomatoes

Method:

1. Place the bulgur wheat in a heatproof bowl. Pour enough boiling water into the bowl so that it comes up to about 1 cm above the top of the bulgur wheat and cover the bowl with cling film and put aside.
2. Next, make the dressing by combining the garlic, lemon juice, anchovies, Worcester sauce, black pepper, olive oil and parmesan cheese and blending together until smooth.
3. Wash and chop the lettuce and place into a serving bowl. Slice the cherry tomatoes in halves and add. Pour the dressing on top and toss the salad.
4. Drain the bulgur wheat and add the dish. Toss together until mixed and serve.

Variation: Try topping this salad with black olives or toasted pine nuts.

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Grilled asparagus with rosemary and maple
My favourite way to cook asparagus is to barbeque or grill it as it is both easy and tasty. If it isn’t BBQ weather or you are experiencing an English summer, this is a way to brighten up your indoor cooking. This recipe adds sweet, smoky flavour to the grilled asparagus and also works well with pecans.

Ingredients:
250g asparagus
1 tsp olive oil
½ tsp maple syrup
2 tbsp fresh rosemary
40g chopped walnuts

Method:

1. Preheat a grill to 200˚C and line a baking tray with foil.
2. Remove the tough ends of the asparagus and place on the baking tray. Pour the olive on top and roll the asparagus in it to coat. Drizzle the maple syrup over the top of the asparagus and sprinkle with the fresh rosemary. Grill in the oven for 10 minutes.
3. Remove from oven and scatter the chopped walnuts over the asparagus. Give everything a good stir and return to the oven to finish roasting for another 5-7 minutes until the asparagus is cooked and starting to brown and the nuts are toasted. Serve at once.

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Tuna, avocado and mango salad with Grapefruit, orange & ginger dressing
This dressing would also go well with chicken or turkey. The dressing comes out fairly thick but if you prefer a thinner consistency, simply add more water to dilute.

Ingredients for the salad:
1 head of lettuce
1 bag of rocket
1 large mango, chopped
1 avocado, sliced or chopped
1 tin tuna, drained well
Place all of the ingredients in a serving dish and toss together to mix. Set aside while you make the dressing.

Grapefruit, orange & ginger dressing
Ingredients:
85g sunflower seeds
Juice from ½ red or pink grapefruit, peeled and seeds removed
1 small orange, peeled and seeds removed
Squeeze of lemon
1 clove garlic
1 tbsp fresh ginger, finely sliced (around 1.5cm root)
1 tsp soy sauce
100ml water

Method:

1. Segment the grapefruit and add it to the sunflower seeds, orange segments, lemon juice, ginger and garlic  in a food processor or a bowl, if using a hand blender. Blend together until smooth.
2. Add the soy sauce and water and blend again. Add any extra water, if desired. Serve the dressing alongside the salad or toss it with the salad beforehand. Serve at once and store any remaining dressing in the fridge.

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Watercress salad with Green Goddess dressing
There are many different versions of this salad dressing but this is mine. I think it goes with just about anything and judging by the frequency that my children dip their fingers into it, I think they agree.  

Serves 4-6
Ingredients:
50g sunflower seeds
150g watercress
150g mixed leaves such as baby spinach, cos lettuce, rocket etc;
20g salad cress
1 ripe avocado

Green goddess dressing
Ingredients:
2 tsp anchovy paste or 2 tinned anchovies, chopped
1 small garlic clove, crushed
150ml mayonnaise
175ml half fat sour cream
20g fresh tarragon, chopped
20g fresh basil (large handful), chopped
3 tbsp fresh chives, chopped
2 tbsp lemon juice
Cracked black pepper to taste

Method:

1. Make the dressing by placing all of the ingredients in a small bowl and blending with a hand blender or whisk until fully blended. Store in the fridge until needed.
2. For the salad, heat a small frying pan on medium heat and add the sunflower seeds. Stir while they heat and cook them until they are just starting to roast. Remove from the heat and set aside to cool.
3. Wash and prepare the watercress and leaves and place into a large serving dish. Slice the avocado into the salad and add the salad cress and sunflower seeds. Fold everything together with the dressing serve with some cracked black pepper on top.

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Caramelised nectarine, chicken and avocado salad
This is an easy recipe that you can adjust to whatever you have in your kitchen. You can substitute the nectarine for a peach or a couple of fresh apricots and the chicken can be replaced with turkey or grilled haloumi cheese.

Serves 4-6
Ingredients:
3 nectarines
110g pack mixed leaves
150g spinach
1 little gem lettuce, torn
75g cherry tomatoes
220g leftover cooked chicken
40g hazelnuts
1 avocado, sliced
Cracked black pepper for serving

Carmelised nectarine dressing:
30ml balsamic vinegar
60ml extra virgin olive oil
½ tsp Dijon mustard
Zest of ½ lime and squeeze of juice
2 halves of caramelised nectarine as prepared in Step 1

Method:

1. Heat a non-stick frying pan to med heat. Slice the nectarines in half, remove the stone and place the halves in the pan, cut side down. Leave them to caramelise for 2 minutes while you begin to prepare the rest of the ingredients.
2. Place the mixed leaves, spinach and little gem lettuce in a large serving bowl. Slice the cherry tomatoes in half and add. Next, add the leftover chicken cutting it into bite-size pieces if necessary.
3. Turn off the frying pan but keep it on the heat. Add the nuts to the frying pan to roast.
4. Make the dressing by placing the vinegar, olive oil, mustard, lime zest and a squeeze of the lime in a food processor or a bowl, if using a hand blender. Add two of the nectarine halves (no need to remove skin) and blend together until smooth.
5. Drizzle the salad leaves with a little of the dressing and toss well. Slice each remaining nectarine half into smaller wedges and roughly chop the nuts. Add to the salad with the avocado and drizzle over the remaining dressing with a little black pepper. Serve with chunky bread at once.

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Apple slaw
This is very quick to put together once the grating and shredding is done therefore, you will save yourself much effort and time by using a food processor to do the hard work.

Ingredients:
½ celeriac
2 carrots
¼ medium purple cabbage
¼ small white cabbage
1 bulb of fennel
7 radishes
2 large apples
100g raisins
75g roasted pecans, hazelnuts or walnuts, roughly chopped
Cracked black pepper to season

Dressing:
125ml cider vinegar
4 tsp Dijon mustard
75ml extra virgin olive oil

Method:

1. Begin by making the dressing by combining all of the ingredients in a small bowl and whisking together until smooth. Put aside while you prepare the rest.
2. Grate the celeriac and carrots and place into a large serving bowl. Shred the cabbages, finely slice the fennel, radishes and apples and add. Finally, add the raisins and nuts.
3. Add the dressing and stir through until fully mixed. Season and serve at once.

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Pistachio crusted salmon
This recipe makes enough for 3-4 salmon fillets so adjust as per what you need. 

Ingredients:
½ tsp olive oil
60g shelled pistachios
1 tsp clear honey
1 tsp wholegrain mustard
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
450g salmon side or 3-4 fillets

Method:

1. Preheat an oven to 200˚C and line a baking tray with foil. Drizzle the oil onto the foil approximately the size of the salmon.
2. Finely chop the pistachios and place into a small bowl. Add the honey, mustard, vinegar and extra virgin olive oil and mix well.
3. Place the salmon fillets on top of the foil and carefully spoon the pistachio mixture evenly on top. Using a spoon or fingers, press down the crust onto the salmon to completely cover the fillets.
4. Use a second piece of foil to cover the salmon and seal it in by making a tent so that it does not touch the top of the salmon. Bake for 15-20 min or until the salmon is just opaque.

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Summer salad with feta, papaya and mint
Don’t know what to make when it’s hot outside and the last thing you want to face is cooking in an even hotter kitchen? A speedy salad is the answer and especially one that is substantial enough to feed a hungry family. Feta cheese and papaya come together in this easy recipe and help to transform a simple salad to a very moreish summer feast. 

Serves 6
Ingredients:
60g rocket
60g lamb’s lettuce
60g spinach
2 handfuls of fresh mint, roughly chopped
1 fennel bulb, finely sliced
250g cherry tomatoes, halved
1 papaya, sliced
Juice of 1 lime
Extra virgin olive oil (around 2½ -3 tbsp)
200g feta cheese
Roasted pistachios, chopped to sprinkle (optional)
Cracked black pepper to serve

Method:

1. Place the leaves, mint, fennel and cherry tomatoes in a large serving bowl and fold together. Add the papaya to the dish.
2. Squeeze the lime and drizzle the olive oil on top of the salad. Carefully fold through trying not to mash the papaya. Crumble the feta cheese on top of the salad and sprinkle with pistachios and some black pepper.

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Watermelon, cucumber and feta salad with Raspberry vinaigrette
This recipe is a twist on my recipe for Watermelon & feta salad with Raspberry vinaigrette which was featured in the 2012 Waitrose LOVELife calendar for the month of May. The dressing is very moreish and you may want to make double to store in the fridge for another day.

Serves 5
Ingredients:
110g pack mixed leaves
150g spinach
1 little gem lettuce, torn
¼ watermelon, cut into chunks
½ cucumber, halved lengthwise and sliced
75g cherry tomatoes
Handful of mint leaves, torn
100g feta
Cracked black pepper for serving

Raspberry vinaigrette:
100g raspberries
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil

Method:

1. Place the mixed leaves, spinach and little gem lettuce in a large serving bowl. Prepare the dressing by whizzing the raspberries in a blender. Add the vinegar and oil and blend again.
2. Drizzle the salad leaves with a little of the dressing and toss well. Add the watermelon, cucumber and cherry tomatoes. Sprinkle over the mint.
3. Crumble over the feta, drizzle a little more dressing and season generously with black pepper. Serve with warm crusty bread.

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Cucumber, apple and melon salad with pecans
This salad is incredibly simple to make but the flavour combination is surprisingly good. If you want to make it more substantial you can also crumble in a little blue cheese.

Ingredients:
110g pack mixed leaves
150g spinach
1 little gem lettuce, torn
½ cucumber, halved lengthwise and sliced
½ galia or honeydew melon, sliced into bite-sized pieces
1 apple, quartered and sliced
75g pecans, roasted
Handful of fresh mint leaves, torn

Dressing:
30ml white wine vinegar
60ml olive oil
1 tsp grainy mustard
1 garlic clove, crushed

Method:

1. Place the mixed leaves, spinach and little gem lettuce in a large serving bowl.
2. Make the dressing by whisking the vinegar, olive oil, mustard and garlic together.
3. Drizzle the salad leaves with a little of the dressing and toss well. Add the cucumber, melon, apple, and pecans and toss through. Sprinkle over the mint and drizzle some more dressing on top before serving. Serve with warm crusty bread.

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Proper popcorn chicken
I have been reliably informed by my children that real popcorn chicken is a bag full of bite-sized, heavily deep-fried chicken pieces that are mindlessly chucked into your mouth like popcorn. However, this recipe for Proper popcorn chicken is something completely different. This is all about the taste and crunchiness of popcorn with chicken that can be savoured, slowly over a meal. Not only is this healthy QUICK FIX a tastier alternative to the aforementioned fast food, it is the best use of leftover rice cakes, ever!

Serves 6
Ingredients:
1 tsp olive oil
7 rice cakes (I used spicy chilli flavoured)
2 eggs
2 tbsp flour
6 thicken thighs, skinned and de-boned

Method:

1. Set the oven to 210˚C and line a baking sheet with foil. Drizzle a little olive oil on the foil.
2. Blitz the rice cakes into small crumbs using a food processor and set aside. Beat the eggs in a shallow bowl and place the flour into another shallow bowl and set aside.
3. Using a meat tenderiser, flatten the chicken thighs until it is more or less the same thickness (around 1½ cm thick). Dredge each piece of chicken with the flour. Dip the chicken into the egg and place it into the bowl of rice cake crumbs, turning it to coat on all sides. Place carefully on the baking tray and continue with the rest of the chicken.
4. Roast the chicken until fully cooked and golden brown, around 20-25 min.

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Healthier Schnitzel
Although the original Weiner Schnitzel is made with veal that is dusted with flour before being dipped into egg and breadcrumbs and fried, I find our version much simpler and less messy. We use this recipe to make our favourite chicken or turkey schnitzel.

Serves 6-8
Ingredients:
Olive oil for greasing and drizzling
Flour
3 eggs
400g fine breadcrumbs
850g boneless and skinless chicken or turkey

Method:

1. Preheat an oven to 200˚C and line two baking sheets with foil. Grease each of them with olive oil.
2. Beat the eggs in a shallow dish and put aside. Place the flour on a plate and the breadcrumbs in another shallow dish and set aside.
3. Roll out a large piece of cling film onto a chopping board and place a couple of pieces of the chicken or turkey on top (you will need to do this in batches). Roll out another piece of cling film and place it over the chicken or turkey, to cover completely. Using a mallet or heavy rolling pin, pound the meat until it is around 3-5 mm thin and set aside. Repeat with the remaining chicken or turkey.
4. Working with one piece of chicken or turkey at a time, dust each piece with the flour. Then dip each piece into the beaten egg and shake any excess off. Finally, dip it into the breadcrumbs and turn it over, covering it completely. You may find it easier to have one wet hand for dipping the pieces into the egg whilst keeping the other hand dry for covering the pieces with breadcrumbs. Place each piece onto the baking tray and continue with the remaining chicken or turkey.
5. Drizzle a little bit of olive oil on top of the schnitzel and bake for 15-20 min until golden and cooked through. Serve at once with wedges of lemon.

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Thai sweetcorn and spring onion fritters
These make a great starter or light main. They taste great on their own but you could always serve them with satay sauce or a little cream fraiche. 

Makes 10
Ingredients:
350g sweetcorn (defrost if using frozen)
4 spring onions, sliced finely
1 tbsp green curry paste
1 tbsp fish sauce
4 tbsp rice flour
4 tbsp polenta flour
2 eggs
 
Method:

1. Place about ⅔ of the sweetcorn in a large bowl and mash it with a hand blender until crushed. Add the rest of the sweetcorn, spring onions, green curry paste and fish sauce and mix until blended.
2. Add the rice and polenta flour and stir until combined. Beat the eggs in a small bowl and add to the rest of the mixture. Fold everything together carefully until mixed.
3. Heat a non-stick frying pan on medium/high heat and pour in a couple of drops of olive oil. Spoon around 4 tbsp of mixture onto the frying pan and cook around 3 min on each side until golden brown and cooked through. Repeat with the rest of the mixture and keep warm until serving. Serve with a crunchy salad.

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Hearty Greek salad with toasted pitta chips 
This salad makes a great dinner on a warm summer day.

Serves 6
Ingredients:
4-5 pitta breads or flatbreads
Olive oil
½ tsp dried oregano
1 head of iceberg lettuce
1 large cucumber
1 red, green or yellow pepper
4 tomatoes (or 225g cherry tomatoes)
75g black olives, pitted
½ red onion, sliced (optional)
200g feta cheese
Handful of fresh mint leaves
Handful of fresh oregano

Dressing:
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
Cracked black pepper

Method:

1. Set the oven to grill and brush the bread with a little olive oil. Sprinkle with a little dried oregano and slice the bread into bite size pieces. Grill until crisp on both sides, around 5-7 minutes.
2. Wash and prepare the lettuce and place into a large serving dish. Slice the cucumber, tomatoes and pepper into bite sized pieces and add to the bowl. Add the olives and onion (if using) and toss the salad together. Lastly, crumble the feta cheese on top of the salad.
3. Make the dressing by whisking all the ingredients together in a small bowl. Pour on top of the salad and gently toss to mix. Sprinkle the salad with the mint leaves, oregano and top with the toasted pitta chips.

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Roasted sea bream with Roasted mango and chilli salsa
I love sea bream but you can also make this with red snapper, sea bass or wahoo 

Serves 5
Ingredients:
Olive oil to grease and drizzle
5 whole sea breams

Marinade:
Juice of 1 lemon
2 garlic cloves, crushed
2 tsp soy sauce

Roasted mango and chilli salsa:
1 large mango (or 2 small), cut into cubes
2 red chillies, chopped
1 red pepper, chopped
1 lime

Method:

1. Set an oven to 200˚C and line a baking tray with foil. Lightly grease the foil and set aside.
2. Place the sea bream on the foil and lightly score the skin with a knife, making 3-4 diagonal cuts. Make the marinade by mixing the lemon juice, garlic and soy sauce together in a small bowl. Brush the inside and top of each fish with the marinade until it is all used up. Lastly, drizzle a little olive oil on the top of each fish.
3. Make the salsa by placing the mango, chillies and red pepper into a small bowl. Slice the lime in half and squeeze the juice into the bowl. Place the lime halves on the foil, flesh side down. Mix the salsa together and pour onto the foil on top and around each fish.
4. Roast for around 20 min or until the fish is just done (the flesh is opaque and flakes easily) and the salsa is roasted. Place each fish onto a plate and spoon the roasted salsa on top to serve.

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Mexican stir-fry
Like most of Quick fix recipes, you can substitute any of the ingredients for whatever you have on hand in your kitchen, i.e., the peppers can be replaced by carrots, kidney beans can be used for black beans, yoghurt for sour cream etc;

Serves 6
Ingredients:
1 tbsp olive oil
1 onion, sliced
400g corn (frozen or a tin will do)
1 tsp cumin
1 chilli, diced
2 peppers, sliced (whatever colour you wish)
1 firm avocado, sliced
2x400g tins of black beans
Large handful of kale, spinach or cabbage roughly chopped
3 tomatoes, diced
Juice of 1 lime or lemon
Tortillas and sour cream to serve

Method:

1. Heat the oil in a large frying pan on medium-high heat. Add the onion and stir-fry until it is starting to soften. Add the corn and stir-fry it until it has defrosted or if using a tin, until it is starting to sizzle. Add the spices, chilli, peppers and avocado and continue to stir until the corn is starting to become brown.
2. Drain the black beans and add to the pan to mix. Next add the green veg and stir-fry until it is cooked or wilted. Add the tomatoes to the pan and stir everything together once more. Leave the pan on the cooker but turn off the heat before adding the lime or lemon juice. Stir just to mix and taste. Serve with tortillas and sour cream.

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Beetroot and black bean burgers with Avocado mayo and Coleslaw with fennel dressing
This recipe was inspired by a tasty beetroot burger I ate at Marta’s Veggie Fusion in Split, Croatia while on holiday.

Makes 6-8 burgers
Ingredients:
100g uncooked couscous (wholewheat or white)
450g raw beetroot
2 x 400g tins black beans, drained and rinsed
2 garlic cloves, crushed or finely chopped
½ tsp smoked paprika
¼ tsp chilli flakes
1 tsp olive oil

Avocado mayo
Ingredients:
1 ripe avocado, mashed
2 tbsp tahini
juice of 1 lime
1 garlic clove, crushed

Method: Place all of the ingredients into a bowl and whizz together using a hand blender or whisk.

Coleslaw with fennel dressing
Although this recipe is a tasty Quick Fix it tastes even better if made in advance to let the veg absorb the flavours.

Coleslaw ingredients:
2 carrots
¼ medium purple cabbage
¼ small white cabbage
75g sunflower seeds, toasted

Fennel dressing:
1 tbsp fennel seeds, toasted
2 tbsp cider vinegar
1 tsp Dijon mustard
50ml Greek yoghurt
25ml light mayonnaise

Method:

1. Make the dressing by combining all of the ingredients in a small bowl and whisking together until smooth. Put aside while you prepare the rest.
2. Grate the carrots and place into a large serving bowl. Shred the cabbages and add. Finally, add the seeds and mix everything together.
3. Add the dressing and stir through until fully mixed. Season and serve at once.

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Veggie burger mix
This is a recipe you can make in advance and store in the fridge so that you can make instant burgers any time. It makes a slightly crunchy burger and unlike many veggie burgers, it won’t fall apart on the grill.

The total mix makes around 730g or 9 burgers
Ingredients:
100g dried chickpeas
100g dried soybeans
100g dried red lentils
50g brown rice
50g oats
40g cornmeal
2 tbsp brown flour
2 tsp bicarbonate of soda
3 tsp mixed dried herbs such as basil, oregano, parsley
¼ tsp ground black pepper
20g dried onions (optional)
40g peanuts
40g almonds
150g mixed seeds

Method:

1. Place all of the ingredients into a food processor except the nuts and seeds and pulse several times until it is the consistency of cornmeal. You may find it easier to do it in batches.
2. Add the nuts and seeds and pulse again until it is blended to coarse texture. Store in an airtight container in the fridge until ready to use.

To make 2 burgers:

1. Add 160g of the burger mix to a heatproof bowl and add 150ml boiling water or vegetable stock and ¼ tsp of low-sodium soy sauce. Stir to mix and leave for 15-18 minutes until all of the liquid is absorbed and it is thick enough to shape. Shape into two burgers and grill or BBQ for around 5min on each side until cooked through. Serve at once with your favourite toppings and sides.

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Spicy corn ‘ribs’
These can be grilled on a BBQ but if the weather isn’t co-operating then simply grill or roast them in an oven for an additional couple of minutes.

Ingredients:
5 fresh cobs of sweetcorn
2 tbsp olive oil
½ tbsp chipotle paste
½ tsp red pepper flakes
½ tsp smoked paprika
2 limes

Method:

1. Shuck the corn and place each cob on a cutting board. Using a large, sharp knife, carefully stand each cob upright and slowly slice it vertically in half*. It will help to cut by using a rocking motion. Repeat the process so that you end up with 4 quarters and continue to prepare the rest of cobs. Don’t worry if the cobs break halfway down into shorter ribs. They will cook just the same.
2. Mix the olive oil, chipotle and spices in a small bowl. Slice the limes in half and squeeze the juice from 3 of the halves into the bowl. Mix again.
3. Place the cobs in a shallow dish or baking tray corn-side up and use a pastry brush to spread the marinade among the ribs.
4. Place directly on the BBQ to roast the ribs, corn-side down at first then turn them once the kernels begin to blacken. Cook for a couple of minutes corn-side up. Alternatively, roast in a fan oven or grill at 220°C for approx. 25-30 min until the kernels begin to blacken.
5. Squeeze the remaining half of lime over top of the corn and serve at once. If you prefer it spicier simply sprinkle the ‘ribs’ with some crushed chillies.

*A very strong word of caution here. Slicing the corn into ‘ribs’ can be a little tricky and even dangerous if you are not very careful. If you do not have an adequate knife, don’t take a chance and be another person showing up at A&E with ‘corn-ribs-finger’…Keep the cobs whole and simply brush on the marinade. Although you will lose the distinctive curl of the ribs it’s better than losing a finger and they will taste as good.