A great low-fat supper with a good source of vitamin C, counts as 1 of 5-a-day
- 500g skinless chicken breasts
- zest and juice 1 lemon
- 1 tbsp chopped tarragon or 1 tsp dried
- 2 tsp olive oil
- 8 small tomatoes, halved
- 300g tagliatelle
MethodCoat the chicken with the lemon zest and juice, tarragon, salt and pepper. Put in a large, shallow ovenproof dish or roasting tin in one layer. Brush lightly with a little oil, then grill for 6 mins. Turn the chicken over and add the tomatoes to the dish, cut-side up, brushing them lightly with oil. Grill for a further 6-8 mins until the chicken is cooked and lightly browned and the tomatoes are tender.
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g pack good-quality sausage, skins removed, broken into small chunks
- 400g can chopped tomato
- 400g tagliatelle
- handful basil, reserving smaller leaves to garnish
- ½ x 250g tub ricotta
- Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.
- Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.
- 4 large baking potatoes
- 1 bunch spring onions, finely sliced
- 100g plain flour
- 1 egg white
- 150ml buttermilk
- 1 tsp bicarbonate of soda
- 3 tbsp butter (or more if you need)
- 2 tbsp vegetable oil (or more if you need)
- 6 small bunches cherry tomatoes
- 12 rashers back bacon
- 6 eggs, cooked how you like them
- Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.
- Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.
- Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.
- Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.
- 175g black olive in oil, stones removed
- 1 large onion, roughly chopped
- 400g can chopped tomato
- 4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz
- chopped parsley
- lemon wedges
- Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
- Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.