The Home Of Good Recipes
For this Curried chicken and rice salad strips of chicken breast are tossed with spiced rice, flaked almonds, sliced apple, cherry tomatoes and long stem broccoli to make a colourful, filling and portable lunch. Simply pack into a plastic container, pop into a cool bag with a couple of ice blocks and keep well chilled. […]
Avocado salad is quick and easy to make and will keep you full for longer. This vegan salad is made with cannellini beans, tomatoes and fresh herbs. Great for lunch or a light supper. Ingredients ¼ red onion, thinly sliced 400g tin cannellini beans, drained and rinsed 1 large avocado, peeled, stoned and thickly sliced 100g/3½oz […]
Forget gloppy mayonnaise – this German-style potato salad is tangy with shallot and white wine vinegar. Ingredients 6 new potatoes, preferably Charlotte, Ratte and truffle salt 30ml/1¼fl oz olive oil, plus extra for drizzling 1 banana shallot, very finely chopped 25ml/1fl oz chardonnay vinegar 2 thyme sprigs, leaves only 1 portion summer leaves (eg, rocket, […]
In ten minutes, you can serve this healthy tuna pasta as a salad in a packed lunch or for supper. Ingredients 150g/5oz whole wheat pasta, cooked according to packet instructions (to al dente) and drained 150g/5oz olives, chopped 150g/5oz canned tuna, drained 75g/2½oz Parmesan, grated 2 tbsp olive oil 3 tbsp chopped fresh flatleaf parsley […]
Chicken and papaya salad – Recipe Ingredients 4 chicken breasts, each cut into three long strips For the dry rub 1 tsp crushed black peppercorns pinch of cayenne pepper 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp chilli 1 tsp turmeric 1 tsp coriander seeds 1 tsp ground cumin For the Swahili sauce […]
Here’s a great dessert to end a Thai feast. You’ll need a visit to an Asian supermarket to source the sticky rice, lime leaves and papaya – and plenty of time for soaking the rice. Well worth it. Ingredients 200g/7oz Thai sticky rice 1 x 400ml/14fl oz can coconut milk ¼ tsp salt 50g/1¾oz palm […]
Mustard chicken with bean salad – Recipe Ingredients For the mustard chicken olive oil, for frying 1 chicken breast, flattened 25g/1oz butter 50ml/1¾fl oz white wine 3 tbsp wholegrain mustard 100ml/3½fl oz double cream For the bean salad 150g/5¼oz tinned haricot beans, rinsed and drained ¼ red onion, chopped 3 tbsp fresh coriander, chopped 3 […]