Ingredients:
1 small fillet of smoked haddock
1 pt boiling water
1 vegetable stock cube
1 tsp mild madras curry powder
4 oz basmati rice
2 eggs
1 handful of frozen petit pois
Coriander leaves to garnish
Method:
Place the haddock fillet in a pan with the boiling water and poach for 3-5 minutes until the fish is just cooked
Remove the fish from the pan and leave to the side to cool
Sprinkle the stock cube and curry powder into the poaching liquid
Add in the rice and cook for about 12 minutes until the rice is almost cooked through
Meanwhile - hard boil the eggs (I did mine for about 8 minutes)
Stir the petit pois into the rice
Remove the skin from the haddock, flake up the flesh and add into the rice
Cook for a further minute to allow the fish to warm through
Serve the kedgeree in a bowl with quarters of hard boiled egg and chopped coriander leaves as a garnish
Serves two for breakfast
Ingredients:
I pack ready rolled puff pastry
6 slices Prosciutto
4 mushrooms - sliced
8 small cherry or plum tomatoes - halved
4cm chorizo sausage - sliced
2 tsp red pesto
2 eggs
1 tbsp milk
Method:
Cut the pastry in half and score an inner rectangle about 1cm from the edge of each piece
Spread 1 tsp of red pesto onto the inner rectangle of each piece of pastry
Place 3 slices of prosciutto over the top
Place half of the mushrooms, chorizo and tomatoes onto each tartlet - leaving a space in the centre
Brush the outer edges of the pastry with the milk
Place on greaseproof paper on a baking tray and cook in the oven at 180 degrees for 8-10 minutes until the pastry is light gold
Crack an egg into the middle of each tartlet and continue to cook for about another 5 minutes until the egg white has cooked through
Serves two
Ingredients:
For the Meatballs:
500g pack of minced turkey
2 slices granary bread - grated into breadcrumbs
1 medium onion - very finely chopped
2 cloves of garlic - crushed
2 tsp dried Italian herbs
For the Sauce:
1 medium onion - chopped
1 clove of garlic - crushed
1 red chilli - chopped
2 tins chopped tomatoes
2 tsp dried Italian herbs
1/4 pt water
1 tbsp tomato puree
1 small tin of sliced black olives
splash of oil
Method:
For the Sauce:
Soften the onion, garlic and chilli in a splash of oil
Add in the tomatoes, puree, water and herbs and bring up to the boil
Turn down to a simmer and add in the meatballs
For the Meatballs:
Place all ingredients into a large bowl and mix together
Pinch off a small piece of the mixture and form into a ball
Drop into the gently simmering sauce
Simmer gently for about 30 minutes
Stir in the sliced olives and continue to cook for a further 10 minutes
Serves five
Served with wholewheat spaghetti
My turkey mixture made 44 meatballs
The meatballs in the sauce can be frozen
For the Gnocchi:
Ingredients:
2lb baking potatoes (1 used 6 x medium sized potatoes)
1 medium egg
4 oz plain flour
+ extra flour for rolling out and sprinkling over
Method:
Wash the potatoes, pierce the skins and bake in the oven for about 1 - 1 1/2 hours until the insides are soft
Leave the potatoes to go cold and then cut in half and scoop out the cooked potato flesh
Put the potato through a potato ricer (or mash very well) and then place into a large bowl
Add in the egg and mix
Sprinkle the flour over the top of the potato and mix together
The mixture should now come together as a soft dough
Sprinkle a small amount of flour over the top and cut into quarters
Roll out each of the quarters into a long thin sausage - a lot of flour will be needed on the surface so that the dough does not stick
Cut the lengths of dough into small equal length dumplings - about 1 - 1 1/2 cm and again sprinkle them with a bit more flour so that they do not stick together
To cook the gnocchi, bring a large pan of lightly salted water to the boil
Gently lower in the gnocchi (knock off any excess flour before placing in the water)
Bring the water back to a light boil
The gnocchi will take about 2 - 4 minutes to cook (the dumplings will rise to the top of the water when they are done)
Quick Puttanesca Sauce:
Ingredients:
I tin chopped tomatoes
1 red chilli - chopped
1 clove of garlic - crushed
2 tbsp sliced black olives
1 tbsp capers
Method:
Put all ingredients into a small pan and bring up to the boil
Simmer for a couple of minutes
Serves 2 - 3 people as a main course, would serve 4 as a starter
I left the gnocchi in the fridge for a few hours before cooking.
After I had scooped the potato from the skins I cut the skins in half again (so now they are in quarters) and returned them to a hot oven for about 10 minutes to warm and crisp up and served them as a snack with pesto mayonnaise.
Ingredients: 
