1 red onion, thinly sliced 1 English cucumber, thinly sliced 60ml apple cider vinegar 5ml salt 5ml sugar
60ml soy sauce 30ml honey 4 chicken breasts, skin and bone removed 30ml vegetable oil 2 cloves of garlic, minced 2,5ml ground coriander
For the pickle: Add the sliced onion and cucumber to a bowl and pour the vinegar over. Sprinkle over the salt, sugar and a few grindings of black pepper. Mix through, cover with plastic wrap and set aside.
For the chicken: Add the soy and honey to a shallow bowl and stir to combine. Add the chicken to the sauce and stir to coat. Place a large pan over medium-high heat and add the vegetable oil. Add the garlic and coriander and stir-fry for 30 seconds. Take the breasts from the marinade and cook for 3 minutes per side. It is important to regulate the heat as the chicken can burn easily at this stage. Add the reserved marinade and 60ml water to the pan. Bring to a simmer and then reduce the heat to medium-low. Cover with a lid and cook the breasts for 15 minutes, turning half-way through the cooking time. Remove the lid and turn the heat up to medium-high. Cook the chicken for another 5 minutes, until the liquid is reduced and the chicken is shiny and glazed. Serve with steamed rice, pickled cucumber and the sauce.
500g cucumber (about half an English cucumber) 2 avocados 30ml lemon juice 2 salad onions, finely sliced chilli flakes
Peel the cucumber in alternating strips in its length. Take out the seeds with a teaspoon, cut into bite-sized pieces and put it in a colander set in your sink. Sprinkle 5ml salt over, toss together and leave to drain for about 20 minutes. Slice the avocado in half, remove the pip and scoop out the flesh. Cut in to 1,5cm cubes. Add the avocado to a mixing bowl, sprinkle over the lemon juice and season with salt and black pepper. Stir to combine. Shake the cucumber pieces in the colander to get rid of any moisture. Add to the avocado. Add the sliced salad onions and mix again. Now stir the salad vigorously until the avocado breaks down a bit. Taste the salad and adjust the seasoning with salt, pepper and lemon juice. Scatter over some chilli flakes and serve.
The garnish for this vegetable soup was made by horizontally slicing a hotdog roll, drizzling it with olive oil and toasting it in the oven. The garnish on the crouton is homemade mayonnaise with cherry tomatoes and fresh soft herbs.
1 onion, chopped 2 cloves of garlic, minced 2 sticks of celery, leaves included, washed and chopped 1 x 400g tin of chopped tomatoes 1 litre chicken or vegetable stock 2 bay leaves 3 carrots, chopped 400g potato, peeled and cubed
Place a large saucepan over medium heat and add some vegetable oil. Add the onion, garlic and celery and cook for about 10 minutes. Add the tinned tomato and cook for another 10 minutes. Pour in the stock, add the bay leave, carrot and potato and bring to the boil. Turn the heat down to a simmer and cook for 50 minutes, stirring every now and then. Mash or liquidise half of the soup, cook another 5 minutes and serve with a fresh, crusty bread.
45ml vegetable oil 60ml Thai green curry paste 500ml chicken stock 1 x 400g tin coconut milk 10ml fish sauce 45ml sugar 1,5ml salt 800g chicken breasts, skin removed and cubed 2 aubergines (about 450g in total), diced a small bunch of basil leaves 30ml lemon juice
Place a saucepan over medium-high heat and add the vegetable oil. Add the curry paste and stir-fry for 2 minutes. Pour in the chicken stock and coconut milk and stir to dissolve the paste. Add the fish sauce, sugar and salt. Now add the chicken. Turn the heat to medium-low heat so that the curry simmers lightly. Cook for 20 minutes. Add the diced aubergine and simmer for another 15 minutes. Taste the curry. Add more salt if necessary and also more sugar for a background sweetness. Chop a handful of the basil leaves and add it to the curry. Pour in the lemon juice and turn the heat to low. Cook for 5 more minutes. Serve the curry on a fragrant rice and scatter over some fresh basil leaves.
Soak the beans in a bowl filled with cold water for a minimum of 6 hours. Rinse the beans and add them to a pressure cooker with enough water to cover them by 3cm. Cook for 45 minutes. (If you are cooking them in a saucepan – simmer gently for 1 – 2 hours until soft when pressed between your fingers). DO NOT ADD SALT OR ANY OTHER FLAVOURANTS AT THIS STAGE! Place another large saucepan on a medium heat and add a splash of vegetable oil. Add the onion, garlic, carrots and leeks and gently cook until the onion is soft and translucent. Add the beef, season well with salt and pepper and stir-fry for 5 minutes. Pour in the beef stock and Worcestershire sauce and bring to the boil. Turn the heat down to a simmer and cook for 1 hour. Drain the beans, mash them roughly and add to the beef mixture. Simmer the soup for 30 minutes while keeping a hawk’s eye on it as it will burn easily at this stage. Stir often and regulate the temperature. Taste the soup and adjust the seasoning. Serve steaming hot with a fresh crusty bread.