Sample Menu

For Breakfast:
Mexican Egg Scramble Serves 2

3 slices bacon
6 mushrooms
1⁄2 red pepper diced
1⁄2 onion diced
4 eggs
Salt & pepper

Mexican Eggs

Cook bacon until crisp and cut into 1⁄2 slices. Fry onions and peppers then stir in mushrooms and cook for further 2 mins. Scramble eggs, when almost set, add vegetables then fold in bacon before serving.

For Lunch:
Roasted Veg with Feta Cheese

1⁄2 red onion, sliced
1⁄2 red pepper, sliced
1⁄2 small aubergine, sliced
1⁄2 courgette, sliced
Drizzle of extra virgin olive oil
1 clove garlic, crushed
50g feta cheese, crumbled Handful of fresh mint, shredded

Feta Cheese Wrap

Mix the vegetables, olive oil and garlic together and season with salt and pepper. Place on a non-stick oven-proof tray and roast for 15-20 minutes or until cooked through and golden. Remove from the oven and leave to cool. Once cooled mix in the feta and mint. Divide the mixture between the wraps then to finish see our top tip below.

For Dinner:
Potato Topped Chicken Pie - Serves 2

1 small onion, sliced
2 chicken breast fillets, cubed 1 tbsp olive oil
100ml chicken stock
160g tin sweetcorn, drained
4 tbsp crème fraiche
375g potatoes

Chicken Pie

Heat oven 180C/Gas 4. Put potatoes on to boil.

Heat oil and add onion and chicken. Fry until onion soft and chicken golden. Add stock, bring to boil, and simmer until chicken is cooked. Stir in sweetcorn, then 2 tbsp crème fraiche.
Spoon chicken into individual ovenproof dishes. Mash potatoes with 2 tbsp crème fraiche and spoon onto chicken mixture. Bake until potato is golden brown. Serve with seasonal vegetables.