Pizza omelette (Serves 4)
8 eggs, beaten
1 tsp oregano, dried
1 tbsp butter
4 tbsp tomato passata sauce
Handful of stoned black olives
80g cheddar, grated
Heat grill to high. Beat the eggs with the oregano and some salt and pepper. Heat the butter in a large ovenproof frying pan, then tip in the eggs. Cook over a lowish heat for 4 minutes, stirring occasionally until the eggs are practically set.
Place under the grill until set and puffed up. Spread the sauce over, scatter with cheese and olives, then grill again until cheese is melted. Cut into wedges and serve with a green salad.
Treat the omelette like a pizza, adding your favourite toppings. Grilled peppers, sliced onions or sliced mushrooms would all work well.
Pesto mozzarella stuffed chicken breasts (Serves 4)
4 boneless skinless chicken breasts
1/2 tbsp fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favourite homemade)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best, but, you can use larger mozzarella, just cut it down into smaller pieces)
1/2 cup roasted red pepper, sliced
Rinse chicken and pat dry. With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast and be careful not to cut all the way through.
Season chicken with pepper. Spread 1 tbsp pesto into each pocket. Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices. Spread remaining pesto over outside of chicken breasts to give it a light, even coating. Lay chicken on grill pan and grill for about 5 minutes either side.
Slice and serve with celeriac mash and/or asparagus or a green salad.
Turmeric cauliflower with lemon pepper dressing (Serves 4)
Turmeric has long been recognised as a powerful anti-inflammatory, and recent research has also unveiled its anti-cancer fighting properties. If you pair it with cauliflower (a cruciferous wonder-veggie), only amazing things can come out.
The dressing is made with a good amount of lemon, garlic and pepper; three superfoods.
A vibrant, spicy, slightly pungent earthiness all in one dish. I can’t stress enough the goodness and health benefits of this dish. You should give it a go!
1 medium head of cauliflower (around 1lb /450g cauliflower florets)
1 teaspoon turmeric
3 tablespoons extra virgin olive oil
Juice of one lemon
1 clove garlic, smashed
½ teaspoon whole pepper seeds
¼ teaspoon ground pepper
½ teaspoon fine grain sea salt
1 teaspoon fresh herbs, chopped (I used rosemary, thyme and oregano), optional
Cut the head of cauliflower into florets.
In a large saucepan heat the vegetable broth, when it starts to boil add the cauliflower florets and turmeric (the florets should be completely covered with the broth). Lower the heat and cook until al dente, 5 minutes.
In the meantime, in a medium bowl combine olive oil, lemon juice, pepper seeds, ground pepper, sea salt and herbs. Mix until well blended.
Drain the cauliflower florets, transfer to the bowl and toss while it’s still hot. You can serve hot or cold, as you prefer.