<p>1. In a large bowl mix the softened butter and icing sugar to a cream with a wooden spoon then beat in the egg yolk. Add the flour and salt and rub the butter mixture and flour together with your fingers until crumbly.</p>
<p></p>
<p>2. Add the egg yolk to the mixture and knead briefly until it forms a firm dough. Wrap in plastic wrap and leave to chill in the fridge for 30 minutes.</p>
<p></p>
<p>3. Roll out the pastry until very thin and line the quiche tin allowing a small amount of pastry to overlap the edges. Prick the base of the pastry with a fork and bake at 400°F for 20 minutes.</p>
<p></p>
<p>4. Grate the zest from the lemons into a bowl then add the juice from the lemons. Break the eggs into a large bowl and add the caster sugar and mix well. Add the lemon juice, zest and the cream and whisk gently.</p>
<p></p>
<p>5. Pour the mixture into the pastry case and bake at 350°F for 25 to 30 minutes until set.</p>
<p></p>
<p>6. Sprinkle with a little icing sugar and serve with cream.</p>
<p>Préparation de la sauce citron échalote</p>
</div>
</td>
<tdstyle="vertical-align:top">
<h3>Directions</h3>
<divitemprop="recipeDirections">
<p>1. Éplucher et émincer l’échalote finement.</p>
<p></p>
<p>2. La faire revenir dans une poêle avec une noisette de beurre.</p>
<p></p>
<p>3. Déglacer avec le jus de citron pressé une fois l’échalote est translucide.</p>
<p></p>
<p>4. Réduire le bouillon de moitié et incorporer la crème fraîche épaisse.</p>
<p></p>
<p>5. Saler et poivrer.</p>
<p></p>
<p>6. Réservez.</p>
<p></p>
<p>7. Préparation du filet de loup de mer</p>
<p></p>
<p>8. Vérifiez une dernière fois que les filets de loup soient totalement désarêtés.</p>
<p></p>
<p>9. Déposer les poissons assaisonnés dans la poêle avec une bonne cuillère à soupe de beurre.</p>
<p></p>
<p>10. Faire dorer en les arrosant de beurre fondu sur les deux faces pour une belle cuisson dorée.</p>
<p></p>
<p>11. Dresser chaque filet de loup dans une assiette avec une timbale de riz, de sauce à l’échalote citron, parsemée de persil et ciboulette.</p>
<p>1. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the beef mince, breaking up with a spoon, until browned, 4 minutes.</p>
<p></p>
<p>2. PICY! The spice blend is hot, use less if you're sensitive to heat. Add the tomato paste and Mexican Fiesta spice blend to the beef and cook until fragrant, 1 minute. Remove from the heat, season with salt and pepper and set aside to cool.</p>
<p></p>
<p>3. When you're ready to pack your lunch, roughly chop the tomato. Spread the sour cream over the classic wraps (see ingredients). Sprinkle with the shredded Cheddar cheese. Divide the tomato, baby spinach leaves and Mexican beef between wraps. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate.</p>
<p></p>
<p>4. At lunch, remove the wrapping and reheat the Mexican beef wraps in a sandwich press or in 30 second bursts in the microwave until piping hot.</p>
<p>1. a) Bring a large saucepan of water to the boil with a 0.25 tsp of salt for the rice. b) When boiling, add the rice and half the turmeric, cook for until tender,12 mins. Drain in a sieve.</p>
<p></p>
<p>2. a) Heat a large frying pan on high heat (no oil). When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. c) Meanwhile, halve, peel and chop the onion into small pieces.d) Once the lamb has browned, stir the onion into the pan with the lamb and cook, stirring, until the onion is starting to soften, 3-4 mins.</p>
<p></p>
<p>3. a) While the onion cooks, halve the chilli lengthways, deseed then finely chop.b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils in a sieve. d) Once the onion has softened, add the curry powder, garlic and half the chilli and remaining turmeric and cook, stirring, for 1 minute.</p>
<p></p>
<p>4. a) Add the passata, water (see ingredients for amount) and stock powder to the pan and stir together.b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins. c) TIP: Add a splash of water if you feel it needs loosening.</p>
<p></p>
<p>5. a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. b) Taste and season with salt and pepper if needed.</p>
<p></p>
<p>6. a) Divide the turmeric rice between bowls.b) Top with the curry on top with any remaining chilli.c) Enjoy!</p>
<p>1. Sift the flour, baking powder, salt and caster sugar into a bowl. </p>
<p></p>
<p>2. Break the eggs into a separate bowl and whisk together with the milk.</p>
<p></p>
<p>3. Gradually add the milk and egg mixture to the flour mixture and whisk to a smooth batter.</p>
<p></p>
<p>4. Heat a frying pan over a medium heat and melt a small knob of butter. Pour the batter into the pan, using approximately 1/4 cup for each pancake.</p>
<p></p>
<p>5. When the top of the pancake begins to bubble, turn and cook the other side until golden brown.</p>
<p>1. a) Preheat your oven to 200°C. b) Halve and very thinly slice the red onion and pop half of it into a small bowl. c) Halve the tomatoes and pop them into another small bowl. d) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. e) Drain and rinse the black beans in a sieve. f) Halve the lime.</p>
<p></p>
<p>2. a) Add half the lime juice to the bowl with the sliced red onion with a pinch of salt and sugar. b) Stir well and set aside. c) Cut the remaining lime into wedges.</p>
<p></p>
<p>3. a) Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 4-5 mins. b) Use a wooden spoon to break it up as it cooks. c) Once browned, add the remaining onion and cook, stirring, until softened slightly, 2-3 mins. d) Add three quarters of the chipotle paste and all the tomato puree and cook, stirring, for 1 minute.</p>
<p></p>
<p>4. a) Add the water (see ingredients for amounts) and chicken stock powder, stir to dissolve the stock powder. b) Stir in the black beans and use a masher to gently crush them. c) Season with salt and pepper, stir together and bring to a simmer. d) Cook until thickened, 5-6 mins</p>
<p></p>
<p>5. a) Meanwhile, pop the remaining chipotle paste into the bowl with the halved tomatoes. b) Add a drizzle of olive oil, season with salt and pepper and mix well. c) Once the pork is nearly ready, pop the tacos onto a baking tray and bake on the top shelf of your oven until warmed through, 2-3 mins.</p>
<p></p>
<p>6. a) Reheat the pork mixture until piping hot. Tip: Add a splash more water if dry! b) Taste and season with salt and pepper if you like. c) Divide the tacos between plates and spoon over the pork and black bean mixture. d) Top with the sliced lettuce then spoon over the chipotle tomatoes and finish with the pickled red onion. e) Serve with the lime wedges alongside. f) Enjoy!</p>
<p>1 pack(s) Finely Chopped Tomatoes with Onion and Garlic</p>
<p>1 pot(s) Red Wine Stock Paste</p>
<p>150 milliliter(s) Water</p>
<p>½ unit(s) Lime</p>
<p>75 grams Sour Cream</p>
</div>
</td>
<tdstyle="vertical-align:top">
<h3>Directions</h3>
<divitemprop="recipeDirections">
<p>1. a) Bring a large saucepan of water to the boil with 1/4 tsp of saltb) Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.</p>
<p></p>
<p>2. a) Meanwhile, heat a splash of oil in a frying pan over high heat.b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle.</p>
<p></p>
<p>3. a) Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. b) Roughly chop the coriander (stalks and all).d) Drain and rinse the kidney beans in a sieve.</p>
<p></p>
<p>4. a) Add the pepper to the mince, stir and cook for 2 mins. b) Stir in Mexican spice, finely chopped tomatoes and red wine stock paste. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil.d) Stir to dissolve the stock pot. e) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.</p>
<p></p>
<p>5. a) Meanwhile zest and then halve the lime. b) Mix the lime zest with the sour cream and a pinch of salt.</p>
<p></p>
<p>6. a) Once cooked, stir half the coriander through the chilli. b) Add salt and pepper to taste. c) Share the rice between your bowls. d) Serve the chilli on top of the rice and finish with a spoonful of zesty cream. e) Sprinkle over the remaining coriander. Enjoy!</p>
<p>1. • Drain sweetcorn (see ingredients). Finely chop garlic. Grate carrot. • In a large bowl, combine the garlic, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper, then add beef strips and toss to coat. Set aside. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a bowl and season. TIP: Cover the pan with a lid if the corn kernels are “popping” out.</p>
<p></p>
<p>2. • Return pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. TIP: If your pan is getting crowded, cook in batches for the best results!</p>
<p></p>
<p>3. • In a medium bowl, combine carrot, shredded cabbage mix, garlic aioli and white wine vinegar. Season and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.</p>
<p></p>
<p>4. • Roughly chop coriander. • Top each tortilla with creamy slaw, charred sweetcorn, Tex-Mex beef and shredded Cheddar cheese. • Serve garnished with coriander.</p>
<p>1. • Drain sweetcorn (see ingredients). Finely chop garlic. Grate carrot. • In a large bowl, combine the garlic, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and pepper, then add beef strips and toss to coat. Set aside. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a bowl and season. TIP: Cover the pan with a lid if the corn kernels are “popping” out.</p>
<p></p>
<p>2. • Return pan to a high heat with a drizzle of olive oil. When oil is hot, cook beef strips until browned and cooked through, 1-2 minutes. TIP: If your pan is getting crowded, cook in batches for the best results!</p>
<p></p>
<p>3. • In a medium bowl, combine carrot, shredded cabbage mix, garlic aioli and white wine vinegar. Season and toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.</p>
<p></p>
<p>4. • Roughly chop coriander. • Top each tortilla with creamy slaw, charred sweetcorn, Tex-Mex beef and shredded Cheddar cheese. • Serve garnished with coriander.</p>
<p>1/4 cup Fisher Walnut Halves and Pieces, rough chopped</p>
<p>1/3 cup light oil (I used avocado oil)</p>
<p>1/4 cup balsamic vinegar</p>
<p>1/4 cup Fisher Walnut Halves and Pieces, finely chopped and toasted</p>
<p>juice from segmented orange used in salad (about 1/4 cup)</p>
<p>big pinch coarse salt and pepper</p>
</div>
</td>
<tdstyle="vertical-align:top">
<h3>Directions</h3>
<divitemprop="recipeDirections">
<p>1. On a large salad plate, layer arugula, goat cheese, beets and segmented oranges. Season lightly with a pinch of coarse salt and fresh ground pepper.</p>
<p></p>
<p>2. In a small jar, combine oil, vinegar, toasted chopped walnuts and orange juice. Add a pinch of coarse salt and pepper and shake vigorously until well combined. Serve with salad.</p>
<p>1. a) Bring a medium sized pan of water to the boil with 0.25 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Trim the green beans and chop into thirds. d) Thinly slice the chilli, trim the spring onion and thinly slice. e) Peel and grate the garlic (or use a garlic press).</p>
<p></p>
<p>2. a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.</p>
<p></p>
<p>3. a) Heat a large frying pan over medium heat (no oil!). b) Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 2-3 mins. c) TIP: Watch them like a hawk as they can burn easily. d) Once toasted, remove to a bowl (make sure you get them all!) and set aside.</p>
<p></p>
<p>4. a) Pop your pan back on medium high heat and add a drizzle of oil. b) When hot, add the chicken, season with salt and pepper and stir fry until golden on the outside, 4-5 mins. c) Stir in the red onion and green beans and cook with the chicken until softened, 3-4 mins. d) Add the garlic and stir fry for 1 minute.</p>
<p></p>
<p>5. a) Add the teriyaki sauce to the pan along with the water (see ingredients for amount). b) Stir everything together and simmer until the sauce is sticky, the beans are tender and the chicken is cooked through, 2-3 mins. c) IMPORTANT: The chicken is cooked through when no longer pink in the middle.</p>
<p></p>
<p>6. a) Taste the sauce and add salt and pepper if you feel it needs it. b) Stir in the sesame seeds and add a splash of water if you feel it needs it. c) Fluff up the rice and serve with the teriyaki chicken on top. d) Sprinkle over the spring onion and chilli (use less chilli if you don't like heat). e) Enjoy!</p>
<p>1. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).</p>
<p></p>
<p>2. Meanwhile, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Halve, peel and thinly slice the shallot. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from the stalks. Zest and halve the lime. Roughly chop the peanuts.</p>
<p></p>
<p>3. Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Add the sliced shallot and Thai spice blend (see ingredients for amount) and stir fry for a further 2-3 mins. Add the ginger and garlic, stir fry for a further 1 minute. Add the ketjap manis with a splash of water, stir and simmer until glazed, 1 minute. Cover to keep warm while you make the salad.</p>
<p></p>
<p>4. Meanwhile, mix the soy sauce, honey and the juice from the lime together in a large bowl. Set to one side.</p>
<p></p>
<p>5. Pop the lettuce, cucumber, mint leaves and coriander (keep the coriander whole, stalks and all) into the dressing bowl. Toss to coat.</p>
<p></p>
<p>6. Reheat the mince mixture until piping hot. Fluff up your rice, stir in the lime zest and divide the rice between bowls and top with the mince. Sprinkle over the peanuts. Serve with the salad alongside - to get the most enjoyment, eat the salad, mince and rice all together! Enjoy.</p>
<p>1. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).</p>
<p></p>
<p>2. Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, de-seed and finely chop. Trim the spring onion and thinly slice. Trim the green beans then chop into thirds.</p>
<p></p>
<p>3. Heat a splash of oil in a frying pan on high heat. Once hot, add the green beans and stir-fry until tender, about 5-6 mins. When cooked, transfer to a plate.</p>
<p></p>
<p>4. Keep the pan on high heat and add another splash of oil if the pan is dry. Add the pork mince and stir-fry until browned, 6-8 mins, breaking it up with a wooden spoon as it cooks. When the pork is cooked, drain off any excess oil, add the shallot, garlic, spring onion and as much chilli as you dare. Cook until the veggies are softened, another 2-3 mins.</p>
<p></p>
<p>5. Return the green beans to the pan. Add the ketjap manis and soy sauce and stir everything together. Tip: If the mixture is a little dry, add a splash of water.</p>
<p></p>
<p>6. Remove the pan from the heat. Fluff up the rice with a fork and share between your bowls. Top with the pork stir-fry and get stuck in. Super tasty! Or, as they say in Thailand, Aloy mak!</p>
<p>1. Halve peel and thinly slice the shallot. Remove the ends from the carrot (no need to peel), thinly slice into rounds. Remove the ends from the courgette, halve lengthways, chop into 2cm wide strips. Chop into 2cm chunks. Trim the spring onion, thinly slice. Zest and halve the lime. Heat a frying pan on high heat (no oil). Add the courgette, dry fry until nicely charred, 6-8 mins total. Turn every 2 mins. Remove to a bowl once charred.</p>
<p></p>
<p>2. Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the jasmine rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).</p>
<p></p>
<p>3. While the rice cooks, pop the beef mince into a bowl and add the Thai spice (add less if you don't like spice), flour, lime zest and season with salt and pepper. Mix with your hands until well combined, shape into 5 evenly sized meatballs per person, pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.</p>
<p></p>
<p>4. Once the courgette is removed, pop your frying pan back on medium high heat with a drizzle of oil. Once hot, add the meatballs, fry until browned on the outside, 5-6 mins. Turn every 2 mins. Remove to a plate (we'll finish cooking them later). Pop your pan back on medium high heat with a drizzle of oil if the pan is dry. Add the carrot and shallot to the pan and season with salt and pepper. Fry, stirring frequently until the veg is soft, 5-6 mins.</p>
<p></p>
<p>5. Add the yellow curry paste to the carrot and shallot, stir very well, cook for 1 minute, then add in the meatballs and pour in the coconut milk and water (see ingredient list for amount). Add the chicken stock powder and season with salt and pepper. Bring to the boil, simmer until the sauce has thickened and the meatballs are cooked, 9-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.</p>
<p></p>
<p>6. Once the curry is cooked, stir in the charred courgette and cook for 1 minute. TIP: Add a splash of water if you feel it needs it. Remove the pan from the heat, squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Fluff up the rice and spoon into bowls. Top with the curry, sprinkle over the spring onion and enjoy!</p>
<p>Fresh oregano (or use basil if you cant find)</p>
<p>1 red or green chilli, sliced</p>
<p>Pickled red onion :</p>
<p>1 red onion, thinly sliced</p>
<p>3 tbsp. cider vinegar (or white)</p>
<p>2 tsp honey</p>
<p>Salt</p>
</div>
</td>
<tdstyle="vertical-align:top">
<h3>Directions</h3>
<divitemprop="recipeDirections">
<p>1. Whisk together the cider vinegar, honey and salt together and add the red onion and toss. Place to one side.</p>
<p>2. Slice your tomatoes - perhaps differently; slice the baby tomatoes in half, and the larger tomatoes into chunks, place on your serving platter.</p>
<p>3. Whisk together the garlic, olive oil, lemon juice and season with salt and pepper, pour over the tomatoes and toss.</p>
<p>4. Scatter over the pickled red onions, crumble the feta, sprinkle over some Za'tar and the sliced chilli and the drizzle over the pomegranate molasses.</p>
<p>5. Finish by drizzling with olive oil and scattering over fresh oregano (or basil).</p>
