1. Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, for 3 minutes.
2. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
3. Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 4-6 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.
1. Heat oil in a frying pan.
2. Drain the chickpeas and allow to dry slightly before adding to food processor and blending briefly to create a chunky mix (you could mash with a fork if you don't have a food processor).
3. Add the flour, chili powder, oil, basil, salt and pepper to the chickpeas and blend again, keeping the mixture chunky.
4. Scoop the mix out with your hands and separate into four or five equally sized balls. Flatten into patties and fry until both sides are crispy and golden brown.
5. Enjoy with salad, pitta bread, wrapped in a tortilla wrap or whatever else you might fancy!
1. Heat the oil in a large pan. Cook the garlic, ginger, onion, courgettes and peppers for about 5 mins until starting to soften. Add the chilli powder and cook for 1 min more.
2. Stir in the lentils, tomato purée, tomatoes and 250ml water. Bring to the boil and cook for 15-20 mins.
3. Add the sweetcorn and beans, and cook for a further 10 mins.
1. Preheat the oven to 200C/gas 6/fan 180C. Choose an ovenproof dish big enough to take all the mushrooms in one layer and generously brush it with 1 tbsp of the oil.
2. Trim the mushroom stalks level with their caps and put them in the dish. Mix the ricotta, pesto and garlic and spoon into the mushrooms. Sprinkle over the Parmesan and drizzle over the rest of the oil.
3. Bake for about 20 minutes or until the mushrooms are soft.
4. To serve, blob a little pesto on top of each mushroom and scatter with the parsley. Serve hot or at room temperature.
1. begin to cook the pasta.
2. Chop the spring onion and pepper, and stir fry off for approximately 5 minutes.
3. Add the cremefraiche, tuna and sweetcorn.
4. Add grated cheese to taste.
1. Cook the potatoes in boiling salted water for 5-7 mins, until almost tender but firm enough to grate. Drain and refresh under cold running water. Put the coley in a shallow saucepan and pour over the milk. Bring to a simmer and cook for 5 mins. Drain the fish, reserving the milk, then set aside.
2. Heat half the butter in a medium saucepan, add the leek, then cook for 5-6 mins until softened. Stir in the flour for 1 min, then remove from the heat. Gradually add the milk, stirring well between each addition. Return to the heat and stir until the sauce comes to the boil. Simmer for 2 mins, then stir in the parsley and mustard.
3. Heat the grill to high. Flake the fish into large chunks, fold into the sauce, then place in a small ovenproof dish. Coarsely grate the potatoes. Melt the remaining butter, toss with the potatoes, season and scatter over the dish. Place under a medium grill for 5-10 mins until the potatoes are golden and tender.
1. To make the garlic toasts, drizzle the bread with oil, then griddle or grill until golden all over. While the toasts are still hot, rub them with garlic and set aside.
2. Heat the oil in a wide, deep frying pan. Add the onion and cook over a gentle heat for 5 mins until softened. Stir through the garlic and chilli and cook a couple of mins more. Add the tomato purée and tomatoes. Turn up the heat and cook for 10-15 mins, stirring until the tomatoes are pulpy. Pour over the wine and cook for 10 mins more until most of it has boiled away.
3. Add the fish chunks into the liquid and cook for 5 mins. Add the prawns and cook for 5 mins more until the fish is cooked through.. Sprinkle the parsley over the stew and serve with the garlic toasts.
1. Mix in the low fat mayo with the drained tuna.
2. Boil the rice and mix in a drained can of sweetcorn.
3. Peel and chop the onion and garlic and add to the rice, seasoning with salt and pepper.
4. Add the tuna mayo mixture and serve.
1. Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
2. Salt the chicken well and dust in flour. Shake off the excess.
3. In a large non-stick skillet, heat the oil on medium to medium high heat. Once the oil is hot add the chicken breasts to the pan. Cook until golden brown on one side, about 3-4 minutes. Turn chicken, add apples, and cook until the chicken has browned on the other side.
4. Add chicken broth and cider mixture to the pan and bring to a boil. Turn the heat down to low, cover the pot and simmer until chicken is tender, about 15 minutes.
5. With slotted spoon, remove chicken and apples to serving plates. Spoon sauce over chicken and apples and sprinkle with parsley.Serve with rice or noodles.
1. Put the pan on a medium heat and add a little oil. Add the chicken and leave to cook through.
2. Place the tortillas in a pan and drop a little water on top of the stack, cover with tin foil and place in the oven on a low heat.
3. Chop the onion, chilies and peppers and add these once the chicken is opaque.
4. Add the chili powder, tomato puree, garlic puree, pepper and lemon juice.
5. Stir until the onions are browned and the peppers are cooked. Turn the heat off and leave in the pan to remain warm.
6. Remove the tortillas from the oven and serve whilst still hot.
1. Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
1. Slice the chicken into thin strips flavor it it with lemon juice and and the mixed herbs fry it in a pan until it's almost cooked add the tomato sauce and the other ingredients and cook it for 15 mins or until it's cooked.
2. Serve with basmaty rice.