Gazpacho

Ingredients:

• 500g tomatoes
• A chunk of cucumber, diced
• 2 garlic cloves, chopped
• Spring onion, finely sliced
• 12 black olices, pitted
• A few fine strips of green pepper
• 3 tbsp olive oil
• 1 tbsp wine vinegar
• salt and pepper
• pinch of cayenne pepper
• a little chopped fresh mint or parsley
• 300ml iced water
• a chunk of coarse brown bread chopped into cubes

Instructions:
Peel and chop the tomatoes until almost a puree. Stir in the cucumber, garlic, spring onions, black olives, green pepper, oil, vinegar, salt, pepper, cayenne pepper and chopped fresh mint or parsley.
Keep very cold until it is time to serve the soup. Thin cold soup with 300ml of iced water, add few cubes of coarse brown bread.

Coriander Pesto with pumpkin seeds on steamed cod

Ingredients:

• 2 cups chopped fresh coriander
• 1 cup chopped fresh parsley
• 3 spring onions, chopped
• 4 cloves garlic, coarsley chopped
• 1 tsp ground cumin
• 2 or 3 canned jalapenos, depending on desired heat
• 1/2 cup coarsley chopped pumpkin seeds
• 2 tbsp water
• 1 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

Instructions:
Chop garlic and let sit for 5 mins to enhance its health promoting properties while you prepare the rest of the ingredients.
Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. serve at room tempersture with steamed vegs and cod.

Cabbage and dill salad

Ingredients:

• half a small cabage, shredded
• 1 carrot, grated
• dill, washed, dried and cut
• juice of half lemon
• half small onion, diced
• 2 tbsp olive oil

Instructions:
Mix all the ingredients together and leave it for a little while before eating for the vegs to soak the lemon juice and olive oil.

Brown rice stir-fry with coriander omelette

Ingredients:

• 200g brown rice
• 1tbsp rapeseed oil
• thumb size piece ginger, grated
• 3 garlic cloves, finelly chopped
• 1 bunch spring onions, finelly sliced
• 150g mushrooms, sliced
• 2 carrots, finelly sliced
• 1 red pepper, finelly sliced
• 3 eggs, beaten
• small handful chopped coriander , plus extra to serve
• 2tsp soy sauce
• 1 tsp toasted sesame oil
• 1tbsp sesame seeds

Instructions:

• Cook the rice. Heat 2 tsp oil in a large frying pan or wok. Add the ginger and garlic and fry for 1 min. Tip in the veg and stir-fry for 1 min. Tip in the veg and stir fry over high heat 3-4 mins.
• Meanwhile, mix the eggs with coriander and seasoning. Heat a small non stick frying pan with the remaining oil. Add the egg, stir once, then allow to cook over a gentle heat until almost set. Flip and cook on the other side until cooked through. Tip onto a board and cut into strips.
• Add the drained rice, soy sauce and sesame oil to the veg, mixing to heat through. Divide into bowls and top with the omelette strips, a few coriander leaves and sesame seeds.

Strawberry Treat

Ingredients:
Strawberries, cut into small pieces
Creme fraiche
Lemon juice
4 tsp honey
Almond flakes

Instructions:

Mix creme fraiche with a good squeeze of lemon juice and honey. Layer strawberries and creme fraiche in a desert bowl, top it with almond flakes and enjoy this delicious treat!

Creamy chicken

Ingredients:

• 2 free range chicken breasts, cut into chunks, spiced with chicken spice
• 1 small onion, diced
• half of yellow pepper, cut into chunky pieces
• 1 small courgette, halved and then sliced (for you guys from US- courgette is zucchini!)
• 1 carrot, sliced
• 1 tbsp wholemeal flour
• provencal herbs- spice and salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped, to serve

Heat up olive oil in a wok or pan, fry the chicken. Once it's done add onion, courgette,carrot and pepper, fry for couple of mins stirring. Add water- just to cover the chicken and vegs and turn up the heat a little bit.
In the meantime mix in a cup flour with some cold water and pur it slowly into the pan, then stir. Add provencal herbs and salt and pepper to taste.
Keep cooking and stiring for about 15 mins.

Serve with brown rice and top with parsley.