Spring chicken chilli
In a food processor, combine 1 green pepper, 1 green chilli, 1 garlic clove, 1 shallot, the zest and juice of a lime and the stalks from a bunch of coriander. Whizz to a chunky paste. Heat 1 tbsp olive oil in large saucepan over a medium heat and cook the paste for 2-3 minutes until fragrant. Add 300g cooked, shredded chicken and cook for two minutes. Add 1l chicken stock and bring to a simmer. Add 1 x 400g tin of butter beans, 150g chopped asparagus spears and 200g frozen peas and cook for 10 minutes. Divide into bowls and top with chopped spring onions and the coriander leaves. Serve with lime wedges.
Chimichurri lamb chops
In a food processor, combine 3 garlic cloves, a handful of fresh parsley, a handful of fresh mint, 4 tbsp fresh tarragon, 3 tbsp white wine vinegar and 4 tbsp olive oil. Whizz until well chopped. Add a pinch of dried chilli flakes and some salt and black pepper to taste. Transfer to a bowl, stir well and set aside. Preheat the grill to a medium-high heat. Pat 4 lamb chops dry with kitchen paper and season with salt and black pepper. Brush 10 spring onions with olive oil. Set aside. Cook the lamb chops for about 4-5 minutes per side or until done to your liking. When the chops are almost cooked, grill the spring onions for about two minutes per side. Transfer the lamb and onions to a plate, cover with tin foil and allow to rest for 4-5 minutes. Serve the chops and spring onions drizzled with the chimichurri.
Chicken with summer succotash
Heat 1 tbsp olive oil in a large pan over a medium-high heat. Place a sheet of cling film on the counter, rest 4 chicken fillets on top and cover with a second piece of cling film. Pound the fillets to an even thickness using a rolling pin. Season both sides of the chicken with salt and black pepper, then cook for 3-4 minutes per side or until cooked through. Remove to a plate and cover with tin foil. Reduce the heat to medium, then add a knob of butter and 1 tbsp olive oil to the pan. Add ½ a chopped red onion and 1 chopped red pepper. Season and cook for 3-4 minutes. Turn the heat to medium-high then add 1 chopped courgette and 1 x 198g tin of sweetcorn. Cook for 3-4 minutes, then add 3 crushed garlic cloves and cook for one minute. Add 1 tbsp balsamic vinegar and cook for one minute. Remove from the heat and stir in a small handful of fresh basil. Taste and season if necessary. Top the chicken with the succotash to serve.
Thai beef salad
In a jug, whisk together the juice of 1 lime, 1 tbsp brown sugar, 1 tbsp fish sauce, 2 tsp sesame oil, 1 tsp soy sauce, 1 tbsp grated fresh ginger and 2 crushed garlic cloves. Place 650g rump steak in a glass dish. Drizzle with half of the dressing. Cover and place in the fridge, turning occasionally, for two hours. Preheat a barbecue or griddle pan to a high heat and cook the steak for 2-3 minutes each side or until done to your liking. Transfer to a plate, cover with foil and rest for 10 minutes. In a bowl, combine 200g halved cherry tomatoes, 1 chopped cucumber, 1 sliced red onion, 2 chopped red chillies, a bunch each of fresh mint, coriander and basil leaves and 50g chopped roasted peanuts. Thinly slice steak against the grain and add to the salad. Drizzle with the remaining dressing and gently toss to combine.
Posh Hawaiian pizza
Makes 1 pizza
Preheat the grill to a high heat. Cut 2-3 rings of fresh pineapple (around 2cm thick) and place under the grill for 4-5 minutes per side. Remove, cut into chunks and set aside. Preheat the oven to 240˚C/220˚C fan/gas mark 9. Spread a prepared pizza base with tomato passata. Top with the grilled pineapple, ½ a sliced red onion and a sliced 250g ball of fresh Mozzarella. Bake for 10 minutes or until the crust is golden. Remove from the oven and tear over 3 slices of prosciutto. Sprinkle with a handful of rocket, season with black pepper and sprinkle with some grated Parmesan.