Preparation Time 15 minutes
Cooking Time 25 minutes
Ingredients
- Large knob of butter
- 1 large onion – chopped
- 4 chicken breasts – chopped
- 4 cloves of garlic – crushed
- 1 red chilli – thinly sliced
- 2 red peppers – chopped
- 200g mushrooms – sliced
- 200g tin of olives – pitted
- 2 x 400g tin chopped tomatoes
- Handful of fresh thyme
- Sea salt and black pepper to season
To serve: Wholewheat pasta or homemade chips cooked in lard, goose or duck fat (see recipes)
Method
- Heat the butter in a large pan, then add onion and fry until soft.
- Add the chicken and fry until cooked through.
- Once the chicken is cooked, add all the remaining ingredients, cover and simmer for 15 minutes .
This is so good for you! It’s great to have for breakfast and an excellent way to start the day. You can also drink it thoughout the day, as a quick snack for sustained energy. [...]
Ingredients
- 500g Blueberries (try to buy local produce or grown in Britian)
- 200g/8oz Billington’s natural molasses sugar
- 200ml/7 fl oz water
For the base
- 250g/9 oz Porridge Oats
- 6 oz butter melted
For the filling
- 300ml of double cream
- 100g/4 oz of Billington’s natural molasses sugar
- 500g of full fat cream cheese
- Zest 1 lemon
- 1 tsp vanilla extract
Method
- Put the blueberries into a pan with the sugar and water. Heat slowly to dissolve the sugar, then simmer for 7-8 minutes. Strain through a sieve into a bowl, pressing the blueberries into the sieve to extract as much juice as possible. Leave to cool.
- Line a 20cm springform cake tin with greaseproof paper. Melt the butter in a pan and mix with the porridge oats. Make sure mixture is not too dry, if it is add more melted butter. Pack into the cake tin to make the base, firming with the back of a spoon.
- Whip the cream and sugar together until fairly stiff. In another bowl, beat the cream cheese to soften, then fold in the cream with the lemon zest and vanilla extract. Lightly fold through the berry syrup to create a rippled effect. Spoon the mix onto the biscuit base, then place in the fridge for 2-3 hours until firm.
- You may want to keep a few blueberries and a little syrup aside to decorate the cheesecake once cooled.
- Run a hot knife around the edge of the cheesecake, then release the side of the tin and slide the cheesecake onto a board. Cut into slices and serve each one with a generous helping of double cream.
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Preparation Time 30 minutes
Cooking Time 20 minutes
Ingredients
- 4 Chicken Breasts
- Butter
- 3 Shallotts
- 4 Garlic Cloves
- 5cm/2 inch piece fresh ginger
- 2 tsp chilli powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 tbsp tomato puree
- 50 ml yeo valley natural yoghurt
- 150ml double cream
- 4 heaped tbsp of ground almonds
To serve: Brown basmati rice
Method
- Cut the chicken breasts into pieces. Heat the butter in a large pan. Add the chicken, onions and garlic, fry until the chicken is cooked. Once cooked add the ginger, chilli powder, turmeric, coriander and cumin and fry for a further minute.
- Stir in the tomato puree, ground almonds and allow to simmer for 5 minutes, then turn down the heat.
- Add the yoghurt, double cream and mix well, then allow to warm through.
Chilli is full of protein, carbs, dairy and is a complete meal. There is fibre from brown rice and the meal on a whole is gorgeous.